Strawberry Shortcake
This Strawberry Shortcake recipe layers fresh macerated strawberries, fluffy biscuits, and whipped cream for a nostalgic summer dessert rooted in family tradition!
Servings: 6
Equipment
- Food Processor Optional
- Mixing Bowls
- Baking Sheet
Ingredients
- 1½ cup All-Purpose Flour or 1:1 Gluten-Free Flour
- 2 tbsp Cane Sugar
- 1 tbsp Baking Powder
- ¼ tsp Sea Salt
- 6 tbsp Unsalted Plant-Based Butter Cold
- ½ cup Plain Plant-Based Milk Cold
- 1 tbsp Lemon Juice About the juice of ½ a lemon
- 4 cups Strawberries Hulled and sliced
- 2 tbsp Cane Sugar
- 1 batch Coconut Whipped Cream* Or store-bought vegan whipped cream
Instructions
- Preheat your oven to 425℉. Line a large baking sheet with parchment paper or a silicone baking mat.
- Food Processor: Add the flour, sugar, baking powder, and salt to a food processor and pulse a few times to mix. Add the cold vegan butter and pulse several times until the flour mixture looks crumbly. Mix together the plant-based milk and lemon juice, then pour over the flour mixture. Pulse just 3 to 4 times to mix until the dough is shaggy and there are still lots of crumbs. Be careful not to over-mix the dough!
- By Hand: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the vegan butter into small cubes, and scatter them over the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until you reach a crumb texture. Mix together the plant-based milk and lemon juice, then pour over the flour mixture. Gently mix until you have a shaggy dough with lots of crumbs, don't over-mix, it should look quite loose. Be careful not to over-mix the dough!
- Turn the dough out onto a clean work surface. The dough will be soft, wet, and crumbly. Gather and gently pat the dough together and flatten to about ¾" thick. Do not roll it into a ball or knead it, you just need to gently pat it into shape. If you overwork this dough, your shortcakes will become very tough.
- Use a large circle cutter to cut the dough into rounds, reforming the scraps to make 6 biscuits. Try not to twist the cutter, this will stop the dough from rising properly. You could alternatively, use a knife to cut the dough into squares, or just gently form the biscuits by hand. Cook the biscuits for 14 to 16 minutes, until they are well risen and golden brown.
- Hull and cut the strawberries and place them in a mixing bowl and add the sugar. Gently stir the strawberries with sugar until the strawberries are all covered with sugar. Allow the strawberries to rest for at least 10 to 20 minutes, or even overnight in the fridge so they release their juices.
- When you are ready to serve, carefully slice the cooled biscuits in half. Place the bottom half on a plate, top with strawberries, and a dollop of coconut whipped cream. Place the top of the biscuit on top of the coconut whipped cream and top with more strawberries and whipped cream! Serve right away.
- The biscuits can be made 2 to 3 days in advance and kept in an airtight container in the fridge, or you can even freeze them for up to 2 months. The coconut whipped cream* and strawberries can be prepared up to 1 day in advance.